Directions:

• Cut skinless pork belly into small thin slices. (Reminder: Clean the meat with water and dry it up using kitchen towels before cutting.)
  
• Add shallot to 4 tbsps of cooking oil, cook over medium-high heat until fragrant, drained. (Reminder: Just add shallot directly to oil without preheated.)
  
• Add garlic and cincalok to cooking oil, cook over medium heat until fragrant.
  
• Add in sliced pork belly, cook until the outer layer is cooked. (Reminder: Lower the heat of the stove first before adding in meat to prevent the ingredients in the wok from charring, return to higher heat after adding the meat. Spread the meat in a single layer, let the bottom cook first before turning over.)
  
• Add in hot water and dark soy sauce, bring to the boil.
  
• Reduce to medium-low heat, put on the lid and simmer for 25 minutes, until the meat is tender. (Reminder: Stir the meat 1-2 times in between cooking. If the liquid has dried up before 25 minutes, add in a bit more water.)
  
• After 25 minutes, the meat is tender and the liquid has significantly reduced. Turn to medium-high heat, add in tamarind water, sugar, cili padi and fried shallot. Cook for about 1 minute to allow the flavor to blend together. Off the heat, transfer cincalok pork belly to serving dish.